Julia's Simply Southern: Squash Casserole >

Sunday, June 5, 2016

Squash Casserole

I love yellow squash, also referred to as summer squash or crookneck squash. This simple casserole recipe is easy to put together making it a perfect side to a meal any day of the week.


  • 6 Yellow Squash, medium to large size sliced
  • 1 Vidalia Onion, sliced
  • 1 to 1 1/2 c Cheddar Cheese, grated
  • 1 Sleeve Butter Crackers, such as Ritz crumbled
  • 2 Eggs
  • 1 c Milk
  • 2 tsp Extra Virgin Olive Oil
  • 3 tsp Butter
  • 1/4 tsp Salt
  • Cracked Black Pepper to taste

Heat a large skillet over medium heat and add 2 tsp of olive oil. Add squash and onion and saute until they begin to soften, about 15 minutes.

Preheat oven to 350 degrees.

Use 1 tsp of butter to grease a casserole dish.

Layer half of the squash and onion into the casserole dish. Add a layer of cheese. Add the rest of the squash and onion plus another layer of cheese. 

Mix one egg with milk and pour into the casserole.

Melt 2 teaspoons of butter and add to the cracker crumbs and mix together. Top casserole with the cracker crumbs.

Loosely cover with foil and put into your preheated oven.

Bake 30 to 45 minutes, remove foil halfway through cooking.

Allow casserole to stand 5 minutes before serving, it will be piping hot. 

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